THAI BISTRO

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face than proceeded to handle clean utensils and equipment without washing their hands- educated operator- employee washed hands properly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At tall reach in cooler- non food grade paper towels used in direct contact with lemons. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline area- employee picked up paper towel from floor- than proceeded handling clean equipment without changing gloves or washing their hands- educated operator- employee washed hands properly. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At flip top cooler- cooked curry prepared 02/28 not tracked from frozen after thaw- operator date marked properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area- purple spray bottle not labeled- operator labeled. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dry wiping cloth then proceeded to touch clean plates without washing hands. Advised operator of proper hand washing. Employee washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled refrigerator door handle then proceeded to engage in food preparation without washing hands. Advised operator of proper hand washing. Warning

Intermediate - Records/documents for required employee training appear to be falsified. One employee training certificate appears to be altered/falsified. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen cookline reach in cooler with raw product, door soiled with food debris. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee backpack stored on shelf with onions. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At kitchen white reach in freezer, heavy ice buildup. Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. At kitchen over chest freezer, single service items stored not inverted. Warning

Basic - Soiled dry wiping cloth in use. At cookline, soiled dry wiping cloth used by chef. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, raw shell eggs stored over cut lettuce. Advised operator of proper storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, rehydrated noodles (47F - Cold Holding); vegetable broth (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, rehydrated noodles (47F - Cold Holding); vegetable broth (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale. Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.

High Priority - Dented/rusted cans present. See stop sale. At kitchen, 1 12oz. Can of coconut milk stored on shelf. See stop sale.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler, Raw chicken stored over ready to eat at make table. Advised operator of proper storage . Operator moved raw chicken to cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, chicken stock (54F - Cold Holding). Operator stated item held over 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, chicken stock (54F - Cold Holding). Operator stated item held over 6 hours. See stop sale.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed knife. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At reach in freezer, old labels on containers being used for storage of food. Operator removed old labels. Corrective Action Taken

High Priority - Metal stem-type thermometer soiled. Saturated with sticky oil like residue. Operator cleaned and sanitized thermometer. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked brown rice dated 4/4 at tall stainless reach in cooler in kitchen. Operator discarded rice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Rubbing alcohol and lidocaine spray over prep counter in kitchen. Operator stored properly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure sent to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles throughout kitchen, paint pealing and or cracked.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Pots and pans stored on shelf saturated in food and oil like residue in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall saturated with food splatter and oil like residue on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over cooked rice noodles at reach in cooler by dish machine. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked Rice dated 11/7 at reach in cooler by large hand washing sink. Operator discarded. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked Rice dated 11/7 at reach in cooler by large hand washing sink. Operator discarded. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for cooked rice noodles with chicken (soup pre sets) observed on counter by cook line. Operator placed time stamp. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced beef (48F - Cooling) at 1:05 since 12:00 - 48F 1:20 Observed at reach in cooler by dish machine. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for cooked rice noodles with chicken (soup pre sets), observed on counter by cook,line. No time control procedure at time of inspection. Time control procedure sent to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked rice With no date mark at reach in cooler by large hand wash sink. Per operator, made 11/14. Operator dated properly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2022. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Shrimp over egg noodles, products not commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw fish not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stand up reach in by ice machine: cooked brown rice (48F- 52F - Cold Holding) Operator states not prepared or portioned today, product held since yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stand up reach in by ice machine: cooked brown rice (48F- 52F - Cold Holding) Operator states not prepared or portioned today, product held since yesterday. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in across from range: raw chicken (48F - Cooling) at 2:15 since 11:30 - 47F at 2:45 ; At this rate of cooling product will not reach 41F within 4 hours. Operator placed ice bags to rapidly chill. Premium Levella reach in: cooked white rice (65F - Cooling) at 2:30 since 11:30 - 65F at 2:45 At this rate of cooling product will not reach 41F within 6 hours. Operator placed in reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at hand wash sink by dry storage. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed cooking oil stored on floor. Operator elevated 6 inches from floor. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef not commercially packaged over peas and carrot in reach in freezer at dry storage- operator stored chicken properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At large reach in cooler near cookline- #1- rice 45-48F- cold holding- operator states Food not prepared or portioned today- food made Saturday night- out of temperature for 2 days- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At large reach in cooler near cookline- #1- rice 45-48F- cold holding- operator states Food not prepared or portioned today- food made Saturday night- out of temperature for 2 days- see stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by free standing sink- operator removed free standing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Blender in handwash sink- operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by hostess station- operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At handwah sink by hostess station- operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made Saturday - not date marked - operator date marked rice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by cook line- operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table by back door- operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small vents above cookline very soiled with grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. Repeat Violation

High Priority - Raw beef stored over/not properly separated from ready-to-eat wonton soup in reach in cooler next to ice machine. Cook moved beef to the bottom. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under cooking and refrigeration equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on screen at back door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line.

Basic - Ice buildup in reach-in freezer.